Vegan Pasta Salad with Red Capsicum and Herbs

This is a simple yet delicious vegan pasta salad flavoured with fresh herbs and sweet capsicum. You could use this recipe as a base and add other pasta salad compatible ingredients such as spring onions, pitted olives, tomatoes, cucumbers or different fresh herbs other than dill and parsley.

1 cup small shell-shaped pasta
1 clove garlic
½ red capsicum
1 handful black olives, pitted
2 tablespoons fresh dill
1 handful fresh continental parsley
2 tablespoons extra-virgin olive oil
1 tablespoons freshly squeezed lemon juice
Sea salt and freshly ground black pepper


  • Bring a large pan of salted water to the boil, add the pasta and garlic, and simmer for about 5 minutes or until al dente, and drain.
  • Put the garlic to one side for the dressing. Put the pasta in a bowl.
  • Cut the capsicum, carve out the membrane and remove seeds. First cut the capsicum into thin strips and then dice finely. Place in the bowl.
  • Wash, dry and chop the herbs and place these in the bowl.
  • Using a fork mash the cooked garlic clove on the board with a little salt, add to the salad.
  • Add the oil, freshly squeezed lemon juice, and seasoning. Drizzle over your salad and serve.

Note: I used spirals in this recipe as you can see in the photo but I have to admit small size pasta is better.

Serves 2

Vegan Red Cabbage Salad

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Vegan Red Cabbage Salad

¼ red cabbage
½ lemon
½ cup red wine vinegar
½ cup virgin olive oil

• Remove outer leaves of the cabbage. Carve out all the hard bits –white, tough bit- and chop finely.
• Put chopped cabbage in a large mixing bowl and sprinkle with vinegar. Knead the cabbage with your hands until it is soft.
• Prepare the salad dressing by mixing lemon juice olive oil and a little bit of salt –remember, there is a reasonable amount of vinegar already in it. So be careful with the salt. Pour the salad dressing over the salad. Mix well and serve.

Note: Kneading the red cabbage with your hands will leave your hands a little red. For that; reserve the lemon and rub in your hands as well as your chopping board.

Vegan Avocado Salad

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Avocados are native to Mexico which explains the connection between Mexican cooking and guacamole. I just love their creamy, smooth texture and nutty flavour.

1 avocado
2 spring onions
Handful parsley
Handful dill
Olive oil
Lemon juice

• Wash and dry the spring onions, parsley and dill. Slice the spring onions and chop the herbs. Put them in a mixing bowl.
• Prepare salad dressing by mixing olive oil, lemon juice, salt and pepper. Set aside.
• Place avocado on cutting board. Insert knife into stem end; slice into halves lengthwise to the pit, turning avocado while slicing. Remove knife blade; twist both halves to pull apart. Slice the inside of the avocado halves into sections. Don’t worry if you cut right through the peel. Use your fingers to separate the avocado segments from the peel.
• Add avocado slices to the mixing bowl. Mix well and serve.